Sustainability of Food Production

This course gives an overview of the holistic approach in sustainable food processing via the consideration of the total value chain. The aim of the course is to provide a knowledge of the food system for aspects of environmental alerts for food production. Cognitive tools will be provided for a sustainable approach to food processes, up to consumption, to promote "green" food production protocols, with respect for human health and favoring simplified diets. It is a goal of teaching that students recognize the challenges and risks of environmental issues related to the food processing chain and are able understand possible technological interventions to promote food security. The imparted training will enable students to identify critical issues for the benefits and disadvantages of technological actions and policies to mitigate resilience to the impacts of environmental change on food systems. New technologies (e.g., through novel engineering, equipment, processing, and packaging policy) to address emerging environmental challenges will be presented and criteria for sustainable diets will be formulated.

At the end of the course the student will possess the necessary knowledge to facilitate technology transfer and to support the technological aspect of food policy decision-making actions for sustainability. The acquired competences will allow the student to have critical and judgment skills on operational decisions in the food system with regard to the identification of new engines of sustainable growth of primary production ("nutrition sensitive agriculture"), of post-harvest technologies of fresh products, including the "novel technologies", of the reduction of waste in the food supply chain, of new "clean" food ingredients and with a health value and recovery of functional components ("green chemicals") from food waste.